Wild game Dinners

[IronNoggin]

[IronNoggin]

Maple Bacon Wrapped Whitetail Tenderloin on the BarBee:



Served up with Mushroom Rice / Vermicelli, Roasted Buttnernut & a fine Merlot:



Cheers

[HarryToolips]

Looks awesome as always Nog...cheers

[RackStar]

Nog I only dream to eat half as good as you one day.

[IronNoggin]

[IronNoggin]

[IronNoggin]

Spaghetti Squash Lasagna

Ingredients

1 medium spaghetti squash
1 tablespoon plus 2 teaspoons olive oil divided
2 teaspoons kosher salt divided
3/4 teaspoon black pepper divided
1.5 pounds ground venison
2 teaspoons Italian seasoning
1/4 teaspoon red pepper flakes
2 cloves garlic minced
1 (24-ounce) jar good-quality tomato pasta sauce (I used spinach & cheese flavor)
1 tablespoon red wine vinegar
1 bunch fresh spinach drained and pressed as dry as possible
1 cup 2% cottage cheese
1 cup shredded mozzarella
1/4 cup grated Parmesan cheese
Chopped fresh parsley

Instructions

Place a rack in the center of your oven and preheat the oven to 400 degrees F. Roast the spaghetti squash.

While the squash is baking, heat the remaining tablespoon oil in a large skillet over medium high. Add the burger, 1 teaspoon salt, remaining 1/2 teaspoon pepper, Italian seasoning, and red pepper flakes. Stir and cook, breaking apart the meat into small pieces, until it is fully cooked through and browned on all sides, about 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute more. Reduce the heat to low. Stir in the pasta sauce and red wine vinegar. Let simmer 1 minute. Taste and adjust the seasoning as desired.

Place the spinach in a large mixing bowl. Use a fork to separate any large clumps. Add the ricotta, 1/2 cup fontina, and remaining 1/2 teaspoon salt. Stir with the fork to combine. When the squash is cool enough to handle, use a fork to fluff the insides into strands and add the strands to the bowl. With the same fork, stir to combine, evenly distributing the ingredients as best you can. Return the squash halves to the baking sheet, cut sides up.

Fill the squash: Pile the ricotta/squash filling evenly into each of the halves. Top with tomato sauce, remaining shredded cheese, and Parmesan. Return to the oven and bake until the filling is fully heated through and the cheese is melty, about 10 to 15 minutes.

Brown the top (optional): Turn the oven to broil. Broil the squash until the cheese is extra bubbly and lightly browned, about 2 minutes. Watch it carefully, and do not walk away so that it doesn't burn. Sprinkle with parsley and enjoy!

[IronNoggin]

Always did like a good feed of Yellow Eye (Red Snapper):





And can see many in my future...



Cheers

[IronNoggin]

Stuffed Partridge with Sprouts and a Fine Merlot last night:







YUMMY!!

[IronNoggin]